http://www.coocooforcocoa.com/cake/german-chocolate.html German chocolate cake is a type of cake made with German chocolate and a carmel pecan frosting. It may surprise you to learn of the origin of German chocolate cake. en-us Tue, 19 Jun 2007 12:54:49 EDT Tue, 19 Jun 2007 12:54:49 EDT Weblog Editor 2.0 German chocolate cake is hard to resist, especially with all that thick, gooey, nutty carmel frosting. Yummo! Logically, you would think that German chocolate cake comes from Germany, but it doesn't. The Origin of German Chocolate Cake In 1852, a man by the name of Sam German created a new kind of chocolate for Baker's Chocolate company. It was a mild dark chocolate bar that was sweeter than most dark chocolate. In his honor, the company named the chocolate "German's chocolate." Through the years, the apostrophe and the s have been dropped, and now it's just called German chocolate. But German chocolate cake wasn't invented until 1957. A Dallas housewife came up with the recipe, which uses German chocolate. She sent it in to a local newspaper, they published it and the rest, as they say, is history. Pretty simple, huh? In this day and age, the easiest way to make a German chocolate cake is to buy the mix and the canned frosting. But if you're a fan of baking cakes from scratch, try out this recipe for German chocolate cake: German Chocolate Cake 1 package German sweet chocolate 1 cup butter 2 cups sugar 4 eggs, separated 1 teaspoon vanilla 2 1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1. Melt 1 package German chocolate in 1/2 cup boiling water, then cool. 2. Cream 1 cup butter and 2 cups sugar until light and fluffy. 3. Add egg yolks one at a time, beating after each addition. 4. Add vanilla and melted chocolate mix until blended. 5. Sift together 2 1/2 cups cake flour, soda, salt. 6. Add flour mixture into the chocolate mixture alternating with 1 cup buttermilk, beating after each addition until smooth. 7. Fold in 4 egg whites stiffly beaten. 8. Divide batter among three 9-inch cake pans lined on bottom with waxed paper. 9. Bake at 350 for 30-35 minutes. 10. Cool then frost between layers and top with coconut pecan frosting. Coconut Pecan Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/4 lb. butter 1 teaspoon vanilla 1 1/3 cup coconut 1 c.up chopped pecans 1. Combine evaporate milk, sugar, egg yolks, butter and vanilla in sauce pan. Cook over medium heat and stir until mixture thickens (about 12 minutes). 2. Add coconut and pecans, then beat until frosting is cool and thick enough to spread. Happy baking! Tue, 19 Jun 2007 12:54:49 EDT